Search: onr:"swepub:oai:gup.ub.gu.se/157615" >
Conceptualizing Sus...
Conceptualizing Sustainably Produced Food for Promotional Purposes: A Sustainable Marketing Approach
-
- Solér, Cecilia, 1962 (author)
- Gothenburg University,Göteborgs universitet,Centre for Business in Society,Företagsekonomiska institutionen, Marknadsföring,Department of Business Administration, Marketing Group
-
(creator_code:org_t)
- 2012-03-01
- 2012
- English.
-
In: Sustainability. - : MDPI AG. - 2071-1050. ; 4:3, s. 294-340
- Related links:
-
https://www.mdpi.com...
-
show more...
-
https://gup.ub.gu.se...
-
https://doi.org/10.3...
-
show less...
Abstract
Subject headings
Close
- Progress in transforming current food consumption and production practice in a sustainable direction is slow. Communicative, sustainable consumer policy instruments such as eco-labeling schemes have limited impact outside the green segment and within the mainstream market. This article asks how sustainably produced food can be described in order to promote such food. Based on six cases, it aims to conceptualize the common denominators of sustainable food production by drawing on recent literature on sustainable marketing and on food and sustainable development. Contradictions and implications in terms of labeling schemes, global sourcing and consumer food practice are discussed.
Subject headings
- SAMHÄLLSVETENSKAP -- Ekonomi och näringsliv -- Företagsekonomi (hsv//swe)
- SOCIAL SCIENCES -- Economics and Business -- Business Administration (hsv//eng)
Keyword
- sustainable consumption
- consumer empowerment
- sustainable food production
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
To the university's database